November 15, 2018

Blueberry streusel muffins

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BLUEBERRY STREUSEL MUFFINS

cbjhbjds
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6 cupcakes

Ingredients
  

For the streusel topping

  • 25 g (3 heaped tbsp) flour
  • 25 g (2 tbsp) light brown sugar
  • 1/8 tsp baking powder
  • 22 g (1.5 tbsp) butter

For the muffins

  • 55 g (1/4 cup) butter
  • 100 g (1/2 cup) castor sugar
  • 1 tbsp lemon zest
  • 1 egg* (replace with 1/4 cup yogurt)
  • 185 g (1.25 cups) all-purpose flour
  • 1 tsp baking powder
  • pinch salt
  • 60 ml (1/4 cup) milk
  • 100 g fresh blueberries

Instructions
 

  • Preheat the oven to 190ºC and line the muffin tin with paper liners

To make the streusel topping

  • In a small bowl, mix the flour, brown sugar and baking powder until well combined.
  • Add the butter (cut in small cubes) and work it through with your fingertips until the mixture is roughly crumbled and no large pieces of butter are visible.
  • Set the bowl aside, until use. 

To make the muffin batter

  • Using an electric hand mixer, beat the butter, sugar and lemon zest until the mixture is light and creamy. (you an also whisk by hand)
  • Add in the egg and mix well *
  • In a separate bowl, sift the flour, baking powder and salt.
  • Add half of this dry mixture, to the butter mixture, and mix well using a spatula.
  • Add the milk, and mix well.
  • Add the remaining half of the dry mixture until smooth.
  • Gently stir in the blueberries

Baking

  • Fill in the muffin mixture into the prepared muffin tray. 
  •  Generously sprinkle the streusel topping on top of the mixture, and bake for 35 minutes, on until an inserted toothpick comes out clean
  • Cool the muffins in the tray for about 15 minutes and then cool completely on the cooling rack, for about 30 minutes.

Notes

  • You can also whisk the butter and sugar by hand.
  • Make sure all ingredients are in room temperature.
  • If you live in a warm country, refrigerate your streusel topping and take it out 2-3 minutes before sprinkling on top of the muffin mixture.                   
 
*If you wish to not use an egg, replace 1 egg with 1/4 cup yogurt

I first had blueberry streusel muffins at Starbucks. After the first bite itself, I knew I had to recreate them!

I came back home to Jaipur and merged a few recipes to create this one.

The buttery, almost crunchy crumble top, with the tart blueberries inside, I’m sure you’ll love these!

 

 

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